How do you cook pork medallions?

hueknight1969

I'm talking the ones from Lidl, quite thin cook. Today I tried on high heat for 2 mins and they were quite tough. Is there an idiot proof way to cook them so they are always succulent?

Doozergirl

Probably not the usual board for this, but I’ll answer

High heat on what? Frying pan?

I always have trouble with pork chops as I worry about them not being done enough, and then they end up tough. I use a griddle pan.

The best way to do medallions is actually to buy the whole tenderloin, which should be cheaper per 100g.

I chop it in half for ease of handling, sear on all sides for flavour and then whack in the oven for 20-25 minutes. Once it’s out of the oven, then you slice it into medallions. It’s really easy and for me it’s foolproof so far! And it looks smart

-taff

Let them get to room temperature, put olive oil/ vegetable oil in a pan, heat the frying pan before putting them in, fry on a high heat for a couple of minutes, turning once. The oil is important.
Don't cook too long, they don't need it.


I'll never understand why people think it's ok to eat rare lamb or beef, but somehow, chicken and pork need cooking to death.....

Heedtheadvice

Very hot shallow fry for just a minute each side then keep warm (exceedingly slow cook) for 10 minutes, covered so as not to dry out. Marinading prior to cooking helps!

LandyAndy

-taff wrote: »

Let them get to room temperature, put olive oil/ vegetable oil in a pan, heat the frying pan before putting them in, fry on a high heat for a couple of minutes, turning once. The oil is important.
Don't cook too long, they don't need it.


I'll never understand why people think it's ok to eat rare lamb or beef, but somehow, chicken and pork need cooking to death.....

They don't need 'cooking to death' but chicken (campylobacter) and pork (trichinosis) have required thorough cooking to avoid illness. In fact the risk from pork has been massively reduced by changed farming methods and hence pork is now being seen slightly undercooked.


I cook large pork chops regularly in about ten - twelve minutes . Sear both sides in a hot pan and then transfer to a hot oven to finish. they certainly don't need 25+ minutes that seemed to be the norm when I was lad.

pimento

-taff wrote: »

I'll never understand why people think it's ok to eat rare lamb or beef, but somehow, chicken and pork need cooking to death.....

That'll be to kill the tapeworm.

https://medlineplus.gov/ency/article/001391.htm

System

dont overcook them. A few minutes each side is all they need.